top of page

Lemon Pudding Cake             6 to 8 servings

Our Lemon Pudding Cake recipe is wonderful any time of the year.  I especially



like it is served warm, soon after it comes out of the oven.

This the perfect dessert to have after a heavy meal when you want just a little



something.   I like to use my old custard cups (see above).  Pyrex still

makes them.  There are also more modern versions too.

Lemon Pudding Cake


¼ cup all-purpose flour

½ to ¾ cup sugar (depending on your level of sweetness)

1 tsp salt

3 eggs, separated

1 cup milk

¼ cup lemon juice

Preheat oven to 325°F.  You will need a greased 9-inch square baking dish*



plus larger dish to hold water.


1.   In a medium bowl, combine flour, sugar and salt.  In a small bowl, beat egg



     yolks; mix in milk and lemon juice.  Add to flour mixture, mixing well.

2.  In a mixing bowl, whip egg whites until stiff but not dry; fold gently into egg



     yolk mixture.  Pour into baking dish, then place into larger pan filled with 1-



     inch hot water. 

3.  Bake 50 minutes or until top is nice and brown.  Cool about 30 minutes; then



     serve.  Keep leftovers in the refrigerator.

*Mixture can be poured into 8 (6-ounce) custard cups, placed in a

shallow pan filled with 1-inch of hot water. Bake 20 to 30 minutes or until the



top is a golden brown.

Lemon Pudding Cake_edited_edited.jpg
  • Instagram
  • Pinterest
  • Facebook
Don’t love itNot greatGoodGreatLove it
bottom of page